Irish Lamb Stew
Our youngest son has CF. He is in college now and we send this with him to warm in the dorm while he is studying. This is a great stew for the children to help prepare. You can vary the vegetables and add parsnips and rutabaga or some kale. It goes well with Irish soda bread or thick slices of whole grain bread. Enjoy!
by Mary F.
Nutrition information
Servings: 6
Amount per serving
- 933
Calories - 1197mg
Sodium - 56g
Protein - 152mg
Calcium
Ingredients
- 3 lb cubed lamb shoulder
- 3 large cubed russet potatoes
- 3 large carrots, peeled and cubed
- 6 celery stalks cut in 1/2-inch slices
- 2 large yellow onions, diced
- 2 sprigs rosemary
- 1 bunch fresh parsley
- 2 sprigs thyme
- 2 1/2 qt lamb or beef stock
- 1 c pearl barley
- 1 Tbsp olive oil
- Salt and pepper to taste
- Add All Ingredients
Instructions
Step 1
Use a 4 to 6 quart pot for the recipe. Cook the barley for 20 minutes in 3 cups of stock and reserve. You will add it to the pot with the meat and vegetables. Cut the parsley leaves to make 2 to 3 tablespoons and reserve. Tie the rosemary sprigs, the thyme sprigs and the parsley stems in a bunch with twine.
Step 2
Heat the oil in the pot and brown the meat. Reserve the meat.
Step 3
Add the onions, carrots, and celery to the pan and sauté, tossing to coat with fat. Add some stock to deglaze the bottom of the pot scraping the bits of meat. Add the potatoes, return the meat and the barley and add enough stock to cover the ingredients. Add the bouquet of parsley stems, rosemary and thyme. Cook over medium heat until just boiling, then reduce the heat to very low and simmer for 2 to 3 hours, stirring occasionally, until the meat is tender. Check seasonings, add salt and pepper to taste, add minced parsley and serve.
